These no yeast cinnamon roll muffins are so easy to make and they only require one bowl! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make muffin.
I have been dyyyyying to share these cinnamon roll muffins with you all! Call me weird, a nerd, obsessed or whatever you want but I seriously get so excited when a recipe turns out. I’ve been on a recipe high since making these the first time. Cinnamon rolls have always been a weak area for me. I have yet to find a recipe that is worth all the time they take to make…….. and all the calories to eat them 🙂
On a whim, while my husband was home with us one morning, I decided to make these no yeast cinnamon roll muffins. I was blown away! The dough is a simple quick bread and then you roll it out, spread with butter and sugar, roll up and slice. Just like traditional cinnamon rolls but way easier and no
patiently nervously waiting for dough to rise 3 times!
I had to give these things away, fast! I knew after having 1 that if they were left in my kitchen then I would probably have no self control around them 🙂 So, I saved one for each of my kids and sent the rest with my husband to work. Luckily, my youngest daughter only ate like 1/4 of hers so I was able to have a little bit more 🙂
Those cinnamon swirls! This is what the muffins look like right after baking. They should rise and the layers should come apart like you see in the above picture. The trick to getting soft and almost gooey-like centers is to not over bake these. They should not be browned at all. The center is fine if it still looks slightly wet, and the muffin should rise up slightly (as seen in the picture above).
Let those babies cool for a few minutes and then frost with a simple glaze of powdered sugar and heavy cream. I highly recommend using the heavy cream. A lot of people might say any milk will work, which it will, but the heavy cream adds so much thickness and richness to the frosting. It’s so good you guys! I hope you get the chance to try these.
A soft, fluffy, gooey cinnamon roll that is made with no yeast and in a muffin pan. The perfect single-serve cinnamon roll that is so simple to make.
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1 large egg
- 1 cup buttermilk
- 3 cups flour + about 1/3 cup for dusting
- 2 tablespoons butter, softened
- 2/3 cup brown sugar
- 3/4 teaspoon cinnamon
- 1 cup powdered sugar
- 4-6 tablespoons heavy cream
- Preheat oven to 350 degrees. Prepare a 12-cup muffin pan by spraying with cooking spray. Set aside.
- Combine brown sugar, baking soda, salt, vanilla, and egg in a large mixing bowl. Whisk together until combined. Add butter milk and whisk until smooth and combined.
- Add in flour and stir with a wooden spoon, or spatula, until dough comes together and starts to somewhat form it's own ball. Dough will be thick. Do not over mix. Stop once the flour is combined into the dough.
- Sprinkle additional 1/3 cup (or less) flour on the counter top. Knead for 2 minutes. You may have to sprinkle some flour on top of the dough and your hands to help prevent sticking.
- Roll out into a large rectangle. Spread softened butter over the dough (this is easiest to do with your hands). Combine brown sugar and cinnamon together, for the filling, and sprinkle over the butter and gently pat down.
- Start at the long side of the triangle and roll up into a tight log. Score 12 (2-inch) pieces. Cut dough and place each slice into a muffin cup.
- Bake for 15 minutes (I took mine out at 14 minutes). Do not let them brown or over cook. The center might look slightly wet, the muffins should be puffy and have risen up, and be a light golden color.
- Let cool for a few minutes before glazing. To make the glaze combine powdered sugar and heavy cream, and mix with a fork to combine. Slather the glaze over top each muffin, or pour glaze into a Ziploc bag and cut the corner, to neatly drizzle the glaze over (this is what I did).
- Eat warm. Warm up any leftovers in the microwave for about 15 seconds, when you want to eat one.
I used about 6 tablespoons heavy cream. It depends on how thick or runny you want your glaze. If you use regular milk, then you'll need less of it because it's not as thick as heavy cream. Start at 3 tablespoons and then add more as needed.
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